Adam Louder comes home to Mount Langi Ghiran
One of the challenges that wineries in the remote Aussie bush can face is a revolving door of personnel. To persuade winemakers and vineyard managers to relocate their families to distant places such as Frankland River or even Coonawarra can be tricky.His first winery experience was working at Best’s Great Western during school holidays between 1995-98, so Grampians wine runs deep in his veins.
Mount Langi Ghiran Vineyards no longer has such a problem. Not that Langi is far from civilisation, but the new winemaker is a local boy. Adam Louder was raised in the Buangor area, which is home to Mount Langi Ghiran Vineyards.
He has come home to roost after travelling the world, his CV including five vintages in the Napa Valley, four of them at Araujo; five trips to Bordeaux where he worked at Château Carsin, three years at Xanadu and one at Pierro in Margaret River.
Finally, he came home with his partner and child and planted a vineyard near Buangor. Then the opportunity came to take the reins at Langi, where he’d worked as a cellar and vineyard hand in 2006.
His first winery experience was working at Best’s Great Western during school holidays between 1995-98, so Grampians wine runs deep in his veins.
Perhaps to give Louder a chance to signal his arrival at Langi, the owners, the Rathbone family, asked him to produce a new shiraz to fit the AUD $60 price-slot between the Mast Shiraz at AUD $90 and the Cliff Edge at AUD $33. (The Langi Shiraz is now AUD $150.)
Named Talus, which means crumbling rock, it was released on September 1. The wine all comes off the Langi vineyards, which presently stand at 70 hectares. It’s composed mostly of grapes off the Old Block and the House Block 4, the source of the Mast Shiraz.
The late Trevor Mast was chief winemaker and part-owner of Langi for many years, following a 12-year stint at Best’s. The connection is close as Louder worked under Mast on and off over a period of eight years.
Louder calls Langi one of the coldest shiraz vineyards on mainland Australia. It’s renowned for its peppery shiraz – white pepper aroma being a signature of very cool-climate shiraz.
Asked how it is that Langi can produce four excellent shirazes off the one property which all taste different, Louder points out that the various vineyard blocks have a range of orientations and altitudes which give different aromas, flavours and styles. There can be as much as three weeks difference between the first and last shiraz grapes harvested.
The first Talus comes from the excellent 2017 vintage and its hallmarks are fragrance and elegance; spice, refreshing acidity and a modest 13.5% alcohol.
Langi is a great shiraz pitch and Adam Louder has hit another home-run.